Shirred eggs are simply baked eggs elevated into a richer, more elegant dish by adding a splash of cream and a little cheese. The result is a creamy, custard-like egg—perfect for scooping with crusty toast. While the classic version is delightful on its own, a few simple additions make it even more interesting.
I’m a savory-breakfast person through and through: eggs, bread, and something tasty on top, and I’m happy. This recipe for oven-baked eggs is deceptively simple—you can prep it in under five minutes using only a few ingredients, and the oven does the rest. It’s ideal for a quick weekday breakfast or a relaxed weekend brunch. Serve the eggs hot so you can dig into that silky yolk with a chunk of toasted sourdough or a buttered roll.
Bake the eggs in individual ramekins and serve them straight from the dish for an attractive, fuss-free presentation. The base recipe is cream, cheese, and eggs: pour in the cream, add a generous sprinkle of your favorite sharp cheese—Gruyère or sharp cheddar work wonderfully—and crack an egg on top. Bake until the white is set but the yolk stays luxuriously soft. This simple formula adapts easily to variations, making it a versatile staple for any morning.
Ingredients in Shirred (Baked) Eggs
- Eggs – Use fresh large eggs for the best texture and flavor.
- Heavy cream – Adds moisture and creates a custard-like consistency so the eggs don’t overcook.
- Cheese – Gruyère, sharp cheddar, or Parmesan are great choices; cheese adds depth and richness.
- Salt and pepper – To taste.
Variations to make it interesting
The basic combination of cream, cheese, and egg is delicious, but small add-ins take the dish to the next level. Prepare any chosen filling before assembling the ramekins.
- Crispy bacon – Stir 1 tablespoon of chopped crispy bacon into the ramekin before adding the cream and egg for a smoky, salty boost.
- Cherry tomatoes – Quickly blister 4–5 cherry tomatoes in 1 teaspoon olive oil, add a pinch of minced garlic and 1/4 teaspoon Italian seasoning, then spoon into the ramekin before adding the egg and cream.
- Roasted vegetables – Use leftover sautéed or roasted vegetables such as mushrooms, peppers, onions, or spinach. Cook them until mostly tender and drain any excess liquid; add up to 2 tablespoons to each ramekin.
How long to bake shirred eggs in the oven?
Preheat the oven to 375°F (190°C). Butter the inside of each ramekin, add any fillings if using, then pour in about 2 tablespoons of cream, sprinkle 2 tablespoons of shredded cheese, and carefully top with a cracked egg. Season with salt and pepper.
Bake the ramekins on a rimmed baking tray filled with hot water up to about 1 inch (2–3 cm) to create an even, gentle heat. For a soft, gooey yolk, bake about 10 minutes. If you prefer a fully set yolk, add 2–3 minutes more. Baking times can vary slightly by oven and ramekin size, so check early to avoid overcooking.
Storage and freezing
This dish is best served hot straight from the oven to enjoy the silky yolk and warm custard. If you need to store leftovers, fully cook the eggs first, then cool and refrigerate in the ramekins. Properly stored, baked eggs keep for up to 3 days in the refrigerator.
Freezing is not ideal for texture: cream and eggs can separate or become grainy when frozen and reheated. If you plan to prep ahead for weekday breakfasts, cook the eggs through and refrigerate; enjoy cold or gently reheat in a low oven until warmed through.
Other protein-rich breakfast ideas
Baked Eggs (Shirred Eggs)
Cook Time: 12 mins
These oven-baked eggs become a creamy, gooey breakfast or snack. The classic creamy, cheesy version is easy to adapt with bacon, roasted vegetables, or blistered cherry tomatoes for added flavor and texture.
Ingredients
- 2 tablespoons cream
- 2 tablespoons shredded sharp cheese
- 1 large egg
- Butter for coating ramekins
- Salt and pepper to taste
Variation 1 — With Bacon
- 1 tablespoon chopped crispy bacon
Variation 2 — Roasted Vegetables
- 1/2 teaspoon oil
- 2 button mushrooms, sliced
- 2 tablespoons chopped peppers
- 1/4 teaspoon minced garlic
- Salt and pepper
Variation 3 — Cherry Tomatoes
- 1 teaspoon olive oil
- 4–5 cherry tomatoes
- 1/4 teaspoon Italian seasoning
- Salt and pepper
Instructions
- If using fillings, prepare them first. For roasted vegetables: heat oil, add garlic, then vegetables and cook 4–5 minutes until almost tender and any liquid has evaporated.
- For cherry tomatoes: heat oil, toss tomatoes on high heat until blistered, gently smash with the back of a spoon, and season with Italian seasoning, salt, and pepper.
- For bacon: chop and cook strips until crisp, then drain on paper towel.
- Preheat the oven to 375°F (190°C).
- Butter the ramekin. Add any prepared filling to the bottom of the ramekin if using.
- Pour in the cream, sprinkle the shredded cheese, then gently top with a cracked egg. Season with salt and pepper.
- Place the ramekin on a rimmed baking tray. Pour hot water into the tray until it reaches about 1 inch up the sides of the ramekin.
- Bake for 10–12 minutes, depending on how runny you prefer the yolk.
- Finish with chopped parsley or chives and serve immediately with crusty bread.
Video
A short video demonstration can help with assembly and timing if you prefer visual guidance.
Nutrition
Per serving: Calories 296 kcal | Carbohydrates 2 g | Protein 14 g | Fat 26 g | Saturated fat 15 g | Cholesterol 259 mg | Sodium 269 mg | Potassium 69 mg | Sugar 1 g | Vitamin A 1012 IU | Calcium 264 mg | Iron 1 mg.
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